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Digest Diet: Pizza With Wilted Greens, Ricotta and Almonds

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“This was featured in the April 2012 issue of "Reader's Digest." I wanted to add it to Food.com so I wouldn't lose it! It is part of their Digest Diet feature. Here are the nutritional facts given in the article: (per 2-wedge serving): 341 calories, 17 g protein, 13 g fat (5 g saturated), 10 g fiber, 296 mg calcium, 10 mg vitamin C, 44 g carbohydrate, 603 mg sodium. As mentioned in the printed article, you can substitute cottage cheese for the ricotta if you puree it in a food processor for a minute. Also, using pre-made whole wheat crust gives you a faster and healthy option.”
READY IN:
38mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 500°F.
  2. In a large (12-inch) skillet, combine 1/4 cup water, garlic and rosemary. Bring to a boil.
  3. Add escarole, large handfuls at a time, adding more to pan as each batch wilts. Cover and cook until escarole is tender, about 5 minutes. Drain.
  4. In a small bowl, whisk together oil and remaining 2 tsp water. Brush onto pizza shell and place it on baking sheet. Bake for 5 minutes.
  5. In a small bowl, stir together ricotta, salt and pepper.
  6. Remove pizza shell from oven and reduce oven temperature to 375°F Brush top of pizza shell with tomato paste. Top with escarole and then spoonfuls of ricotta mixture. Sprinkle with almonds. Bake until crust is crisp and almonds start to brown, 3-5 minutes. Cut into 8 wedges.

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